Mother always made this cobbler. It is really yummy, but the ingredients as listed are just estimates…it is one of those things you just sort of have to do by figuring out how many peaches you are using and add more cream and sugar if necessary.

Serves 16

It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.

WHY THIS RECIPE WORKS:
This hybrid dessert has a layer of chocolate cake and a layer of caramel-coated flan that “magically” switch places as they bake. For ease, we started with a simple dump-and-stir chocolate cake recipe. At first, the flan added too much moisture to the cake, making it soggy. A drier cake was key, and removing some of the buttermilk and sugar did the trick. To help our flan stand tall rather than slump when sliced, we use whole eggs (instead of just yolks) and add cream cheese as a stabilizer. We opted for store-bought caramel sauce to top it all off—much easier than homemade.

I have tried several versions of a pumpkin roll…this one outshines the rest!

Sounds great for an apple lover like me!
I am not a fan of caramel sauce…might cut this in half or not use at all, don’t think it would effect the outcome.
Made this on a camp out, left off caramel sauce.

I like more “crust” or “dough”…you can add an extra box of cake mix and the same amount of other ingredients and it will still work and it will serve a few more people.